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A beautiful marriage of contrasting flavors create a memorable soup.

Chicken Soup with Cilantro and Lime

1 (approximately 3-pounds) stewing chicken

Water

1 large onion, chopped

6 cloves garlic, minced

2 stalks celery, sliced

2 carrots, peeled and sliced

2 teaspoons kosher or coarse salt

1/2 teaspoon freshly ground black pepper

1 large bay leaf

1 1/2 tablespoons chicken base or bouillon granules

8 ounces thin egg noodles, cooked according to package directions

1/2 cup cilantro leaves, whole or coarsely chopped (no stems)

1/3 cup fresh lime juice

Sour cream for topping

Lime wedges for additional flavor

Warm flour tortillas for accompaniment

1. Place chicken into a large cooking pot and add enough water to just cover the chicken. Bring to boil over medium-high heat, skimming off any foam.
2. Add the onion, garlic, celery, carrot, salt, pepper and bay leaf; cover, reduce heat and simmer for 1 hour, or until chicken is tender.
3. Remove chicken from broth; cool slightly and remove the meat from bones, discarding bones and skin. Shred chicken into bite-sized chunks and return to pot. Add the chicken base and noodles; reheat just to a boil. Remove from heat and stir in the cilantro leaves and lime juice.
4. To serve, ladle soup into bowls, top with a dollop of sour cream and pass the lime wedges and tortillas for accompaniment, as desired.

Makes 6 servings.

Nutrition Facts: (per serving: 1/6 serving of soup without toppings and accompaniments): 231.6 calories; 27% calories from fat; 6.9g total fat; 73.6mg cholesterol; 774.2mg sodium; 509.0mg potassium; 18.4g carbohydrates; 2.4g fiber; 3.5g sugar; 16.0g net carbs; 23.5g protein.

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